Made this for the first time tonight. It was really tasty, but I agree with the other reviewers that the cakes kind of fall apart. I think using a bit more breadcrumbs and the whole egg, not just the white will help. I didn't change anything about this recipe, but next time I will try the changes I suggested. The flavor was outstanding, and especially with the aioli was a hit in our house.
Spicy Thai Tuna Cakes with Cucumber Aïoli
Cool cucumber aïoli puts out the fire of the Thai spices in these tuna cakes. Although the cakes are portioned as a main dish, you can also form eight smaller appetizer cakes when entertaining guests.
Prep: 10 minutes; Cook: 2 minutes
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- Calories: 173
- Calories from fat: 47%
- Fat: 9g
- Saturated fat: 1.2g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 3.6g
- Protein: 10.1g
- Carbohydrate: 11.9g
- Fiber: 0.9g
- Cholesterol: 26mg
- Iron: 0.8mg
- Sodium: 413mg
- Calcium: 4mg
- 3 (5-ounce) cans Thai chili-flavored tuna (such as Bumble Bee), drained
- 1 large egg white, lightly beaten
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh cilantro
- Cooking spray
- 1/2 cup shredded cucumber
- 1/4 cup light mayonnaise
- 1. Combine first 4 ingredients in a medium bowl. Divide tuna mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
- 2. Heat a large nonstick skillet over medium heat. Coat pan and patties with cooking spray. Add patties; cook 1 to 2 minutes on each side or until lightly browned.
- 3. While patties cook, combine cucumber and mayonnaise in a small bowl. Serve with tuna cakes.
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